Smallest Food processing sensors

For acurate data just WHERE you need them

For each of your product, for each of your packaging.

Autoclave Master Expertise

Alain Fournial Axithem's boss has inspected more than 300 food processing facilities, checked and validated more than 1,500 recepies and adapted them for more than 1,000 packaging. Who can beat him ?

Nadège Coubard follows his path with extra qualification and focus on organoleptic changes due to autoclave conducting; retorts testing and validation .

Together they are a kind of autoclave 'dream team'.

Add more than 40 years of experience in all retorts - autoclaves installation, qualification and optimization with a huge inventivity and curiosity and you'll get Axitherm.

Nadege Coubard - Autoclave Expert

Alain Fournial - Autoclave Expert & CEO

15 % productivity improvement is an usual result for Axitherm.

Due to Axitherm's rare comprehensive knowledge of retorts food processing, from the very begining of energy production, water, packaging, type of food, request from the clients to the final output, we can reduce your cost and/or improve your productivity.
15% of capacity improvement is just usual to us.

If water is your concern, Axitherm advices can lead to 35% reduction of water consumption.

If energy is an important local cost factor, Axitherm has also effective solutions to offer.

One story you may like

In Germany in 2015:

Once upon a time, a food processing unit failed many runs and garbaged a large part of the production.
With no solution, factory was due to close.
A consulting company worked on that matter for 6 month with the help of an universitary research department - with no result.